Shui Zhu Yu (Sichuan Boiled Fish)
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
38
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Cornstarch1 tsp
Ground White Pepper1 tbsp
Vegetable Oil2 cups
Water3 stalks
Celery (cut into 1/2-inch pieces)1 cup
Napa Cabbage (sliced)2 tsps
Garlic (minced)2 sprigs
CilantroDirections:
1
Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat
2
Set aside and allow to marinate at least 15 minutes
3
Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chilies)
4
Remove the dried chili peppers and peppercorns from the skillet
5
Mince the chile peppers
6
Mash the peppercorns finely; set aside
7
Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red
8
Stir the water into the sauce, increase heat to high and cook until the sauce simmers
9
Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white
10
Divide the celery and cabbage between two soup bowls
11
Pour the fish and sauce over the celery and cabbage
12
Top with the garlic, peppercorns, and chile peppers
13
Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers
14
Garnish each portion with cilantro to serve